You walk here?

Alright, good. Turn around.

Legs out.

The bag.

Gotta still hit the
farmers' market.

- What time is it?
- 10:00-ish.

- It's 10:00?
- Mm-hm.

I gotta pick up the kid.
Where's Tony?

Tony and I were out late last night.
But don't worry, he's gonna be here.

- You got this?
- Yes.

He's not gonna flake. Neither am I.





Hey. Hey, hey, hey!

- Yes, Chef.
- Wake up.

We got a critic coming today.

Why you think I slept
here for, bro?

Let's get going on the soup.
We're behind on the egg prep.

And get the mise on the steak.
You still ♥♥♥♥♥♥♥♥♥?

- No, I'm good. I'm good, Chef.
- Alright.

Help Martin with the pig.
We got the pig.

Lechon!

- Hey, pal.
- Hey.

Buckle up, buddy. Sorry I'm late.

I'm used to it.

Listen, pal, I don't think we
have time to catch a movie today.

Is it 'cause you're
getting reviewed?





- Yeah, how'd you know about that?
- Mom told me.

What'd she say?

She said you might
be a little worried.

- She said I was worried?
- Yeah.

Well, Mom doesn't know
me that well, OK?

- She's pretty spot-on about you.
- Oh, yeah?

You know what Mommy
thinks I should be doing?

- What?
- That I should get a food truck.

- I like food trucks.
- Yeah, I like food trucks.

Who doesn't like food trucks?

Can you picture me driving
a food truck? I'm a chef.

- I work in a restaurant.
- OK.

Listen, I gotta go to the farmers'
market, pick up some ingredients.

OK. Can I come?

I thought I'd drop you
off at the restaurant.

- Molly's there.
- No, I wanna go with you.

- You're not gonna ask me for everything you see?
- No.

It's not about you eating,
it's about me buying groceries.

- I know.
- OK. Good.

- You got the purple and white?
- Just orange.

Just orange? Alright, give
me six bunches of those.

- Or eight of the small.
- Dad.

Hang on a second, buddy. And on the
radishes here, I use the tops, OK?

- I need consistent tops.
- Dad.

Is that what's happening?
Six of these. Let's see what we got.

- Dad.
- What do you want, Percy?

- Can I please have kettle corn?
- Daddy's working, OK?

No, you're not gonna get kettle...

- Why don't you get a piece of fruit?
- I don't want fruit.

How can you even ask for kettle corn?
You know what it is?

- No.
- It's carbs covered with sugar, OK?

Look at this piece of fruit.

Huh? It's beautiful.

How could you even want kettle corn

with gorgeous fruit like
this in front of you?

Why don't you have
a piece of fruit?

So apparently they're
sending a big reviewer

who's also some huge food blogger.

- You know what a food blogger is?
- Yeah.

A guy who writes about
food on the internet.

I know what a food blogger is.

Well, this guy's a big one,
and a lot of these big guys,

they don't like me.

They got it in for me because I got
good write-ups when I started out.

- They're haters.
- Exactly.

We didn't have that word
when I was growing up.

There was no word for hater.

The most you would say is that
somebody was, like, jealous,

which didn't really capture it.

The sausage guy's here.
You ever try andouille sausage?

- No.
- It's spicy.

- You like spicy?
- No.

It's not so spicy. Come on.

That's from New Orleans.
You ever heard of New Orleans?

- Yeah.
- Yeah?

It's part of the United States.

It's part of the Louisiana
Purchase from Napoleon.

Yeah. Um, that was...

I mean, like, now. That
was a long time ago.

- 1803.
- Whatever.

Talking about the food,
the culture, you know?

Like this andouille sausage.

- Beignets. You ever hear of that?
- We can get it here.

Not the same.

When you have it here, it's
good because it reminds you of,

like, a whole world of memories
that you have of being there.

'Cause it's like... I'm telling you,
it's like a whole different world.

- We should go there sometime.
- Definitely.

- For real?
- Yeah.

I mean, not now.

- But, like...
- When?

I don't know. I got...
Everything's very full for me.

- I got this reviewer coming.
- After the review?

Yeah, after review. That'd be good.

I'm off school next month.

Next month? Yeah.
We could go next month.

- Awesome.
- Or whatever. Or, like, if you're...

If it doesn't... I'll ask Mom.

If it doesn't work out next
month, we'll go later.

- But we'll definitely check it out.
- I already did. She's cool with it.

- You asked her already?
- Mm-hm.

Where'd you get a phone? How
come you have a phone already?

Everybody your age have phones?

Yo, Popeye, get the
sauce on there, OK?

Whose bacon is this, huh?
I gotta watch this too?

When I find out who it is, grab your
ankles, 'cause here comes papi chulo.

Where we at? Talk to me,
people. How we doing?

The stock's simmering, the pig's
broken down, bacon are fine.

The stock is simmering.
That means reducing.

Good. Guys, big night tonight.
You all know what's happening?

Yeah? OK, let me know
as soon as he's here.

I want people having fun
at all the tables around.

Call your pretty friends, bring 'em in.
Tell 'em the tickets are on me.

The stemware looks crooked.
Let's get out there.

Don't make me get the ♥♥♥♥♥♥♥
ruler out. Thank you.

- Oh, Chef.
- I got the good ♥♥♥♥.

- You see this, Martin?
- Look at that. That's a specimen.

- Baby carrots.
- I got you curry paste with...

- Copy that. Copy that.
- Carl.

Not right now, please.

Where the ♥♥♥♥ did you get
these juicy-ass tomatoes?

- Riva's here.
- OK, you got it? Let's get...

What the hell's Riva doing here?

I don't know. He was
on his way back here.

I got him espresso, bought
you five minutes of time.

You should meet him
out on the floor.

Stall him for five minutes. Let
me get the staff going. Please.

OK. Fine. Expect him
to come back here.

Yeah, thank you.

How you gonna keep that
psychopath from coming back here?

- You gotta have a plan.
- You want me to pickle these?

Yeah, pickle these.
I want you to pickle...

- Is Carl in there?
- Yeah.

Hey, Carl!

Carl.

Are you, uh... are you
planning on altering the menu?

Yeah, I can't do this right
now. Please, just...

- You know a lot is on the line today.
- I know.

That's why the menu
has to be perfect.

- But I can help you plan it.
- I can't do this right now.

Give me five minutes with my staff,
I'll walk you through the menu.

I've done this before.
I can help guide you.

I don't need guidance
right now. I need space.

OK?

Thank you.

Could we have a little
privacy, uh, guys?

Huh?

I ask you to leave,
you gotta look at Carl?

OK, everybody, tomen cinco.
Take five.

- You good?
- I got it. Go, go, go.

Grab a coffee.

- Let's get something straight.
- Yeah.

You don't ♥♥♥♥♥♥♥ talk to my
staff like that. I talk to my staff.

That side of the pass is
you, this side is me.

That was the arrangement
when you hired me.

OK, now will you listen
to me for a minute?

Carl, I get ideas.
Sometimes my ideas work.

I really don't care what magazine
said that you're the next big thing.

The fact is, you work for me,
in my restaurant, right?

I've had chefs before
you in this kitchen.

- I'll have chefs after you. OK?
- Alright, good talk.

- Let me get back to work.
- You know who's coming tonight.

We're being reviewed by the most
important critic in the city.

- Yes. I'm aware.
- His online blog was sold to AOL...

- For $10 million.
- That's right.

- You knew that?
- Yes, I know.

- OK.
- He's a big deal.

- That's why I wanna cook a good menu.
- You wanna cook a good menu?

- I wanna cook him some good food.
- Yeah. Well, then...

And our place is in a
♥♥♥♥♥♥♥ creative rut.

- In a rut?
- In a creative rut.

You do know we're doing better than

any place in the neighbourhood?

I'm not talking about how
much money we're making,

I'm talking about creatively...
the food that we're serving.

We've served the same
food for five years.

Remember what happened when
you put guts on the menu?

Are you talking about my sweetbreads?
Is that what you mean?

Yeah. When you put that artsy ♥♥♥♥
on the menu, people don't like it.

Not one person ordered
your sweetbreads.

Please listen to me.

I sank a fortune into the remodel
to get you the French cooking top,

whatever it is, that tabletop.

- French cooking suite.
- Right.

Not every chef gets that.
You know why you get it?

- I appreciate it.
- Do you know why?

Because you deserve it.

See, you don't know that.
But I know it.

You deserve it.

So be smart just for tonight.

Look, if you bought Stones tickets

and Jagger didn't play
'Satisfaction', how would you feel?

Would you be happy?

- No.
- No!

You'd burn the place
to the ♥♥♥♥♥♥♥ ground.

Your menu works.

People love it.

Carl, do what you want tonight.
OK? You're the chef.

You know what I think?

I think you should play your hits.

Alright, let's go. Pre-shift, guys.

Big night tonight.

Here's what we're doing.

We're gonna go with the favourites.

Starting with the caviar egg...

scallop, French onion soup...

frisée salad...

lobster risotto...

filet.

And we're gonna finish
strong with a crowd pleaser,

chocolate lava cake.

Talk to Molly about wine pairings.

Let me know when he gets here.
And let's have fun.

Put your heart in it, people,
big night. Let's have some fun.

Good, good.

I'm so tired of being alone

I'm so tired of on-my-own

Won't you help me, girl,
just as soon as you can?

People say that I've found a way

To make you say that you love me

Hey, baby, you didn't go for that

It's a natural fact

That I wanna come back

Show me where it's at

Baby, yeah

I'm so tired of being alone
I'm so tired...

Dad.

Dad! Come on. Let's go.

Look! It's up, it's up. It's up,
it's up. The review's up.

To the review. Here we go.

- To you, baby, to you.
- Here we go.

- My culinary hero.
- To the team.

"Gauloises - eager to please."

- Whoo!
- Yes!

"10 years ago, I had the
good fortune to dine

"at Chef Casper's revelatory
Miami bistro, Marrow."

- Miami in the house!
- Marrow, baby!

That's your house!

"The sheer audacity of this fresh,
brave voice of the culinary scene

"reminded me why I write
about food as a vocation."

- Yeah!
- That's a lot of pressure.

"It is nearly impossible to separate
my glowing regard for Chef Casper

"and how much he inspired me from my
expectations as I sat down to dine

"at the recently remodelled
Brentwood Gallic staple, Gauloises."

- Yeah, this is good!
- "Oh, how times have changed.

"Over the last decade, Carl Casper has
somehow managed to transform himself

"from the edgiest chef in Miami

"to the needy aunt that gives
you $5 every time you see her

"in hopes that you will like her,

"but instead causes you to
shrink from her cloying embrace

"which threatens to smother you
in her saggy, moist cleavage.

"The signature app,

"intended to impress the
country club brunch crowd,

"is the caviar egg.

"A shirred egg topped
with a dollop of caviar

"is an excuse for the
chef to overcharge us

"for his insecurity and
lack of imagination.

"Carl Casper can best be summed
up by the first bite of his needy

"and yet by some miracle
also irrelevant

"chocolate lava cake.

"Casper didn't even have the
courage to undercook the cake,

"thus curiously lacking its
signature molten centre."

"This sad dessert is emblematic

"of Carl Casper's
disappointing new chapter.

"His dramatic... weight
gain can only be explained

"by the fact that he must be eating

"all the food sent
back to the kitchen."

Two stars.

I don't get it. I don't get it.

Everyone loved it.
He loved it, even.

Then Why'd he write all that mean
♥♥♥♥ about me? About my food?

Who cares? Who cares?

I do. 'Cause I could
have done better.

I should have cooked the
♥♥♥♥ I was gonna cook.

You're ignoring the fact
that everyone was happy

and you're making a problem
where there's no problem.

It's not hard to make people happy.

There's certain things you could put on
a menu that'll make everybody happy.

If you put ahi tuna on a
menu, it will sell out.

It's guaranteed. You know that.

But I cooked the beef cheek,
which is a better dish,

and nobody wants to even try it.

- It was good, though.
- Yeah, for family meal.

Well, who you cooking for, though?

That's my point.
Why do I have to pick?

Why do I have to choose?
Why can't I have both?

There are chefs that cook
food that they believe in

and people will try because
they're open to a new experience

and they'll end up liking it.

- What do you want me to say to you?
- The truth.

You want me to tell you
that you're the best chef

that I ever worked with.

And it's true, because you are.

You are, Carl. You are the best
chef I've ever worked with.

- OK.
- I mean it.

Well, thank you.

You're welcome.

- We both agreed not to do that.
- I know.

Why don't I just
cook you something?

Oh, OK. ♥♥♥♥ it. Let's go.

Mmm!

Mom wants to talk to you.

Inez?

Inez.

Are you OK?

I got two stars.

Getting two stars is good, right?

I mean, I don't read that
♥♥♥♥ normally, but, you know,

then he starts writing all this
personal ♥♥♥♥ about me and...

How many people you got working?
You got, like, 50 people.

And Percy's 10 years old.
Does he still need a nanny?

He's in school all day. What does
she even do here? Hi, Flora.

- Hi, Mr Carl.
- I mean, what does he need...

- What's she doing here?
- You know that he's hurt, right?

Because I was late? I already
apologised to him. We're fine.

Late? He waited for you for
one hour alone outside.

Well, I didn't realise
it was that long.

It's just... that
was the day that...

You're right.

I didn't like what
they wrote about you.

I didn't like it either.

It hurt, alright?

You OK?

I'm alright.

Good.

I'm gonna make it up to him.

- That was fun, right?
- Yeah.

- Where you going?
- I gotta work on a menu.

It's still early. Can I watch?

Yeah, sorry, it's at work.

- I won't get in the way.
- Yeah, I gotta go work.

- OK. 'Bye.
- We'll have fun next week.

OK.

What the hell are you doing here,
man? What's this madness, huh?

- This is crazy.
- Yeah.

- You didn't go home, did you?
- No.

- Come here. Check it out.
- Go home, man.

- You've been here all night. Go home.
- Come here.

Get some sleep. ♥♥♥♥ Twitter.
Come on, get outta here.

"♥♥♥♥ Twitter"? What are you
talking about, "♥♥♥♥ Twitter"?

I mean, you know, ♥♥♥♥ 'em.
That's what I mean.

- Who reads that ♥♥♥♥ anyhow?
- I'm not on Twitter.

I don't know what
you're talking about.

Nothing. Just classic ♥♥♥♥♥♥♥♥.
What is that?

- That's carne asada. Check it out.
- Wow.

Wow!

- Good?
- It's ♥♥♥♥♥♥♥ unbelievable, man.

- Is it?
- ♥♥♥♥♥♥♥♥♥!

- No, seriously.
- No, I'm serious.

- Tell me the truth.
- I'm telling you the truth.

- It's incredible.
- Is it good seasoning?

- The seasoning's perfect.
- Roll that ♥♥♥♥!

Chef Big Dog up all night cooking!

- Come on in, buddy.
- Come here.

- Tony, check this out.
- Shut up and taste this, amuse douche.

- Come here.
- What we got?

- Wow.
- It's good?

Huh? Look at that.

- Too much heat?
- That's perfect, Chef.

- It's good? Seasoning?
- Oh, it's perfect.

- It's nice and spicy.
- You like it?

- Oh, man.
- Ha, jefe? Look at that.

- I do.
- Yeah?

- It's ♥♥♥♥♥♥♥ great.
- Is it good?

- Don't ♥♥♥♥ with